Basic Green Soup

September/October 2011

Your rating: None Average: 4.1 (137 votes)

This chard-and-spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness. Recipe by Anna Thomas for EatingWell.

Basic Green Soup

14 Reviews for Basic Green Soup


This will be a new staple for sure. I was dubious that it would taste great with such few and pungent ingredients; but it really is sweet and savory.


I made this using kale and spinach. I also added some mushrooms to the onion mixture after it had cooked down most of the way. Delicious!

Comments (1)

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Anonymous wrote 2 years 17 weeks ago

I've also used kale, or

I've also used kale, or sometime collard greens. Each work very well.


I love this soup. I call it "happy soup" because it makes my senses soar and my body feel amazing... I actually feel happier during and after eating it. Filling, high in fiber and low-calorie to boot! Tastes great cold too, so I can still eat it in the summer. I love spicy foods so I add extra cayenne. I have never distributed a recipe as often as I have this one. Thank you Anna Thomas & Eating Well!

Delicious, low-calorie, smells amazing, rich in vitamins
delicious soup!

I agree with the reviewer who said the soup was better next day, I did like it the night before, but for lunch on Day 2, the flavor was much deeper. I want this to be thicker/creamier, so next time I'll use less broth (probably greens can vary in water content, too) and may use more rice or a different starch to thicken. Kids liked theirs with shredded cheddar on top.

easy to make, healthy, kid-friendly
Flexible, Delicious, and Freeze-able

I've made this soup several times now, usually with variations. The spinach is absolutely necessary for the sweetness. I used kale instead of chard and it made it slightly more bitter. When using greens from our CSA there's a bit of prep time because if you're using something like kale, you have to clean and get out the fibrous stems.
Making it the first time is the hardest because of the two pots going at the same time, but after that, it's easy.
I use an immersion blender which saves on the cleaning and I highly recommend it instead of a food processor (why make more dishes to clean?).
This soup freezes really well, especially into numerous small bowls to grab to take to work for lunch to be microwaved.
I also highly recommend a swirl of plain yogurt or sour cream. It adds a bit to the calories and fat, and makes the soup not vegan, but it makes the soup much heartier--a true meal by itself--and gives it a silky texture.

Can Be Frozen, Flexible for some Ingredients

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